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2-4 tbsp curry paste (depending on how hot you like it)

150ml vegetable stock

400ml can reduced-fat coconut milk

chopped coriander, to serve

Method

Heat the oil in a large saucepan, add the onion and potato. Cover, then cook over a low heat for 5 mins until the potatoes start to soften. Throw in the aubergine and mushrooms, then cook for a few more mins.

Stir in the curry paste, pour over the stock and coconut milk. Bring to the boil, then simmer for 10 mins or until the potato is tender. Stir through the coriander and serve with rice or naan bread.

Comments (228)

Really enjoyed this as a midweek recipe. Cooked 2 portions and used 3 tbsp rogan josh curry paste, added 1/4 tin chopped tomatoes (as had them left over), used 100ml full fat coconut milk mixed with 100ml water and added spinach and garlic.

Good basic vegetable curry, mild enough for the kids to eat too. Not keen on potato in curry so used cauliflower instead. Great as a main or a side to meat curries. I've done this on a one burner camping stove and added diced chicken thigh bought from the farm Shop next to the camp site. Perfect belly filler

Used full fat coconut milk as there was no light at supermarket and found the sauce to be a little sweet, however not runny. After the 4 tbsp curry paste i added ascoth bonnet as it was not spicy enough i guess my curry paste was not as hot as expected. nice curry though and i think i would add different types of veg depending on what i have in, however always keep the mushrooms, i do love mushrooms in a curry.

I found that the potatoes needed at least 10 mins extra simmering, even when cut up very small. Flavour was lovely, but sauce was a bit thin and slightly gritty. Will be a great curry with some tweaking.

Good base recipe. I added cauliflower and peas instead of aubergine. I also added extra tomato puree and paste to thicken it up but all in all quite nice! Great mid-week dinner to heat up for next day lunch

Wonderful rich earthy flavor, I substituted re hydrated dried Porcine and Chanterelle mushrooms because I love the exotic flavor. I also par boiled the potatoes and sauteed the onions until golden. I like the idea of adding spinach and will give that a try next time. You must add the aubergine or as we call it, eggplant as it takes it to another level.

This is a superbly tasty recipe, so quick and easy for such a healthy recipe. I read previous comments which stated that it came out quite runny so I added one large sweet potato as well as a white potato, a tin of chopped tomatoes, a tin of chickpea and about four tbsp of red lentils. The (unsoaked) lentils and potatoes took about 40 minutes to soften. I also used full fat coconut milk. With the added lentils and chickpeas I found this to be a complete meal, no need for rice, naan etc. With the additional ingredients this served about six portions. Straight to the top of my regular recipes!

Very nice! a bit tricky to get the cooking times right for all the different veg used. The first time I made it, I waited too long to soften the potatoes before adding everything else so they disintegrated by the end. Definitely takes longer than 20 mins to get the potatoes soft, however.

Really nice, easy and quick. I added butter beans and used korma paste and it was delicious.

I served with 60g (dry) of rice each, which brought up the carbs quite a lot as there's also potato. I think I would prefer to just have a bit more potato and forget the rice/naan - then it really is one-pot.

This was really really tasty! I used tikka paste, chestnut button mushrooms and a mix of sweet and 'ordinary' potato, as well as adding in spinach as suggested below. I also chucked in a clove of garlic and a bit of fresh ginger, as I love these in any curry I make. Would definately recommend par-boiling the potatoes beforehand, I par-boiled for about 10-15mins and also simmered the curry about 20 mins and it was a perfect length of time to get the potatoes spot on! Scrum-diddly-umptious!

Easy and delicious. I uses tikka masala curry paste and also added spinach for extra flavour. I would recommend to simmer longer than 10 mins as requested as the last step, I simmered for about 18mins, this ensured the potatoes were soft.

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Questions (3)

Thanks for your question, we tested using curry paste and so unfortunately can't guarantee the results if you swap ingredients. If you'd like to give it a go with curry powder, you'll need to experiment with quantities, starting perhaps with a couple of teaspoons. If you do use powder, cook it for 1 -2 mins to release the flavours. Let us know how you get on!

Tips (3)

mrskguild28th Aug, 2015

I have made this curry several times now. When my husband first tried it he was not keen and thought it was very bland for a curry, the next time I made it i added one red chilli at the same time as I put in the potato and onion and this made the world of difference.

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